I have really begun to enjoy planking. This recipe is from an online publications and was probably a Ted Reader invention. I do not follow the recipe exactly so I dont have the proportions any more. I will describe it as best I can. It is one of our favorite dishes and I have used many types of planks-- all are good.

You will need...

big boneless skinless chicken breasts, cut a pocket in eachpepper jack cheesemayo, I use Duke's6 or 8 strips thick bacon, crisped and crumbled4 or 5 green onions, chopped2 or 3 chipotle peppers, minced and a few teaspoons of the adobo sauceplanks

the chicken breasts are stuffed with the cheese and placed on the plank

the remaining ingredients are combined to make the sauce then spread on the chicken

a simple slaw for the salad...

they are cooked around 350 for about 30 minutes or until the chicken is cooked through. Indirect is a soft light smoke and direct is a heavy smoke. These were done direct...

I served them with a side of cauliflower rice as well. Very simple... shred cauliflower florets in food pro. Nuke, covered, for 4 minutes-- no water added. I added butter, salt and pepper after it was finished.

Very neat method, Q - and it does seem like something Ted Reader or one of the other "offbeat" grillers might come up with!

Even if the plank's still in good shape does the mayo effectively make it unusable for future cooks?

It didn't seem to do so on mine. I've cooked a few planked meals with sauces like miso glaze and also mayonnaise-based sauces. Mayonnaise is oil-based so it also tends to soak into the plank a bit, just like the oils in planked salmon do.

All I do is give the planks a really good scrub when they're done and then let them dry thoroughly. That cleans them off quite well and they don't get moldy afterwards (not that cedar gets moldy all that fast anyway, mind you).

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Those were 2nd pass planks SC. They weren't going to make a 3rd because they were too charred. I find that is the factor more than what is cooked on them.

Depending on the thickness of the plank, I sometimes get a third or even a fourth cook out of them. If you have access to the tools the secret is to cut off the charred edges and scrape off the charred bits on the broad sides of the plank and/or run them over a belt sander. A planer would do the job here too but my planer blades are a bit too precious for that.

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Those were 2nd pass planks SC. They weren't going to make a 3rd because they were too charred. I find that is the factor more than what is cooked on them.

Depending on the thickness of the plank, I sometimes get a third or even a fourth cook out of them. If you have access to the tools the secret is to cut off the charred edges and scrape off the charred bits on the broad sides of the plank and/or run them over a belt sander. A planer would do the job here too but my planer blades are a bit too precious for that.

I only own 1 screwdriver and a set of wrenches. I could see how one would enjoy refurbing planks, but I just don't have the time. Or the equipment. I get a few cooks from them and replace as needed.